Form pieces from 600 g. to 2 kg and let them rest for 30-35 minutes. Flatten the pieces and leave them for another 30 minutes. Shape the pieces into rounds and make 4 incisions forming a central quadrant.

Baking Time:

Baking Time

30 -45 minutes

Advised temperature: 10 degrees less than normal use (as a guide: 410-425 F)

Note: The terms “old dough” and biga are often used interchangeably, even though they each produce different results. What follows is a formula for a traditional biga:

Ingredients:

Unbleached all purpose flour

10 Kg.

Water (60 – 68 ° F.

5 L.

Compressed Yeast

70 g (Summer) :: 100 g. (Winter)

Knead the ingredients according to the equipment employed:

Fork mixer

12 minutes

Spiral mixer

8 minutes

The dough should be at 62-66° F and rest for approximately 16-18 hours.